The Sundance

Grilled pork and Swiss cheese on whole grain bread gets a boost from citrus aioli and apple-raisin relish.


  • Serving Size: 1 sandwich


    Apple Raisin Relish

    • 2 Granny Smith apples, peeled and cored
    • 1/4 cup California raisins
    • 1/4 cup California golden raisins
    • 1/4 cup dried apricots, cut in matchstick-size pieces (julienne)
    • 1/4 cup (2 ounces) cider vinegar
    • 1/2 cup brown sugar
    • 1/8 teaspoon ground cinnamon
    • Dash of ground nutmeg

    Citrus Aioli

    • 1/2 cup mayonnaise
    • 1/8 teaspoon cayenne pepper
    • Finely grated zest of 1 orange
    • Finely grated zest of 1 lemon
    • 1 tablespoon orange juice concentrate, thawed
    • 4 ounce roast pork loin, thinly sliced
    • 4 slice baby Swiss cheese
    • 1/4 cup softened butter
    • 8 slice sunflower seed whole grain bread


    Combine all the ingredients for the relish in a saucepan; cook over medium heat and simmer for 20 minutes or until tender and relish thickens. Cool. (This can be prepared several days ahead.)

    Combine ingredients for aioli in small bowl; mix well and set aside to chill. Preheat sandwich press to medium. Spread bread slices on one side with butter and arrange, butter side down, on preheated sandwich press. Spread top side of each slice with aioli and arrange a slice of cheese on top. Top 4 of the slices with 1 ounce of pork each and arrange remaining bread slices, buttered side up, on top. Close sandwich press and cook until lightly toasted and cheese is melted. Remove from press, open sandwiches and spoon 1/4 cup relish onto each. Close and cut in half diagonally.

    Nutrition Facts Per Serving

    Calories 880 (53% from fat); Total Fat 52g (sat 20g, mono 7g, poly 1g, trans <1g ); Cholesterol 105mg; Protein 21g; Carbohydrate 86g; (Dietary Fiber 7g; Sugars 55g; ); Iron 4mg; Sodium 580mg; Calcium 306mg; Potassium 725mg

    This recipe is found in the following categories:

    Special Diet

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